Rating: 4.5 stars
9 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

A robust topping of turkey sausage, onions, and peppers crown this satisfying Chicago-style pizza. French baguette halves mimic the traditional deep-dish crust—a real timesaver.

Recipe by Cooking Light December 2002

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
4 servings (serving size: 1 piece)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add sliced onion and green bell pepper strips, and sauté 6 minutes or until tender.

  • Remove casings from sausage. Add sausage to pan, and cook 5 minutes or until lightly browned, stirring to crumble. Add crushed red pepper and diced tomatoes, and cook 5 minutes or until mixture thickens.

  • Spread sausage mixture evenly over cut sides of bread, and sprinkle evenly with cheese. Place bread halves on a baking sheet. Bake at 450° for 5 minutes or until cheese melts. Cut each pizza in half.

Nutrition Facts

375 calories; calories from fat 29%; fat 12g; saturated fat 5.1g; mono fat 4.2g; poly fat 2.2g; protein 24.6g; carbohydrates 42g; fiber 4.9g; cholesterol 63mg; iron 2.7mg; sodium 967mg; calcium 280mg.
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